13.2 Transportation to Winery

Question 1

Name 3 threats to grapes during transportation from vineyard to winery? How are these threats minimized?

Answer 1

1. Oxidation
2. Ambient yeasts (threaten grape quality)
3. Acetic acid bacteria (turns alcohol into acetic acid – off, vinegar flavours)

Keeping temperatures as low as possible inhibits oxidation and spoilage threat.

Question 2

Why are black grapes less vulnerable to oxidation during transport to the winery?

Answer 2

Black grapes contain more phenolic compounds including tannins which have anti-oxidative properties.

Question 3

Name 4 measures to prevent oxidation and microbial Infection during transportation to the winery.

Answer 3

NCSSS

1. Harvest / transport at night or sunrise when temperatures are cooler.
2. Use small crates to minimize crushing and releasing juice
3. SO2 addition at time of harvest (antioxidant and antimicrobial)
4. Sanitising equipment / bins (only impacts microbial growth, not oxidation)

Question 4

Describe 2 different containers for transporting grapes.

Answer 4

1. Small crates transported directly to grape reception (for quality or small scale)
2. Small crates tipped into larger hoppers for transport to winery

Question 5

What is the risk of tranporting grapes in larger hoppers to the winery? How is this risk mitigated?

Answer 5

Grapes can get crushed and release liquid when tipping; this liquid can oxidive or be a source of food for bacteria.

SO2 (potassium metabisulfite) to mitigate.